Rhubarb Crumble Cake
By not-recognized
Published on 31 January 2022
Rhubarb crumble cake makes the most of spring and summer’s quintessentially British flavour – rhubarb. Rich almond sponge is crowned with beautiful, lightly poached rhubarb. It’s the perfect spring dessert to share (or to enjoy all to yourself). We recommend enjoying a slice with lashings of warm custard and a little extra poached rhubarb.Time and servings
1 hr 40 minsTotal time
8Servings
40 minsPrep time
1 hrCooking time
Ingredients
- 600 g of rhubarb, (Trimmed and cut into 5cm pieces)
- 160 g of unsalted butter, (Softened plus, an additional 30g cold butter for the topping)
- 170 g of golden caster sugar, (plus an additional 200g for the poaching liquor and 30g for the topping)
- 2 whole of eggs, (Beaten)
- 100 g of ground almonds
- 1.5 tbsp of milk
- 1.5 tbsp of lemon juice, (Plus the peel of lemon rind)
- 125 g of self-raising flour
- 0.5 tsp of cinnamon
- 50 g of flaked almonds
- 30 g of plain flour
- 200 ml of water
- 1 tbsp of vanilla bean paste
Method
Step 1
For the Poached Rhubarb - Bring the sugar (200g), water and vanilla paste to a boil then add the rhubarb.Step 2
Poach for about 4 minutes or until the stem is tender but not falling apart.Step 3
Remove from the liquor.Step 4
Pour half of the liquor onto the rhubarb.Step 5
To make the glaze boil the rest until you have a syrup.Step 6
For the crumble topping - Rub the diced cold butter with the flour until the texture resembles bread crumbs.Step 7
Mix in the sugar (30g).Step 8
For the sponge - Set the oven to 180 degrees CStep 9
Line an 8 inch baking tin with parchment paper.Step 10
Beat the softened butter with the caster sugar until pale and fluffy.Step 11
Slowly add the eggs, mixing thoroughly between each one.Step 12
Fold the almonds, flour, ground almonds and cinnamon, then loosen with lemon juice then milk.Step 13
Layer the poached rhubarb around the top of the cake.Step 14
Top with the crumble and bake for 60-90 minutes or until a clean knife comes out clean when inserted into the centre.Step 15
Serve with custard and poached rhubarb.